Wednesday, March 31, 2010

We found a recipe called Greek Chicken. Being experts in Greek cooking, we don't really think its very Greek. However, it is generally Mediterranean-ish, so we've re-branded it Hellenistic Chicken. Whatever you call it, it is delicious.

We try to give credit to our sources as best we can, but this is another instance of we found it online a long time ago and haven't been able to re-google it back. So if you know where it came from, we'll be happy to give credit.

Monday, March 29, 2010

It' always difficult to find good Passover desserts with all the ingredients you are not allowed to use. There are only so many macaroons you can eat...

(...but an unlimited amount you can play basketball with...)

(...and slam dunk!)

That's why we were so excited when we discovered the Passover Cheesecake recipe - every bit as delicious as regular cheesecake because all that changes is the crust. This recipe comes from Philadelphia Cream Cheese (which is really the only kind of cream cheese we use because the other cream cheeses are stupid and come from inferior places - go phillies!)

Friday, March 19, 2010

This dinner is super impressive. There is something about food that's rolled up that says "look how fancy I cook and how obviously skilled I am". So if you are trying to impress someone or just like food thats pretty to look at, give this one a try. This recipe is adapted from Jean May's cookbook titled "Chicken".

Wednesday, March 17, 2010

Well Castle Farm Cookbook readers, here's a great use for our fresh pesto! Since you've made the pesto ahead of time, this dinner is super quick and easy for a weeknight. We found this recipe online a few years ago and can't find the original source.

Monday, March 15, 2010

A fresh homemade pesto is so simple and yet so delicious. It's also extremely versatile. We had planned to show you many different uses for it this week, but then we ate it all - so instead there will only be two pesto-based recipes. You'll have to wait until next time we make it to get more. Don't worry, you won't have to wait too long! Our pesto recipe is from Williams-Sonoma's Italian.